CN105077466A - 一种黄皮酵素饮料的方法 - Google Patents
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Abstract
本发明提供了一种用黄皮制备酵素饮料的方法,其是以黄皮为发酵主要原料,加入原蜜和无锡百年尚水饮品有限公司提供的百年尚水,体积比按黄皮∶原蜜∶纯净水=2~4∶1~4∶7~2配制成发酵原液。采用蜜源菌、乳酸菌为发酵菌株,分别以1~5%比例加入。按发酵温度为25℃~37℃,pH为6.0~8.0,发酵时间10d左右,生产制备黄皮酵素饮料。本发明完全发酵,使其中的多种酶、维生素、氨基酸和微量元素充分释放出来,产品具有了黄皮特有的风味,营养丰富,味道可口,采用了传统的发酵技术,属于生物工程技术领域。
Description
技术领域
一种微生物发酵水果酵素饮料的方法,涉及到用蜜源菌、乳酸菌发酵黄皮制备黄皮酵素饮料的方法,属于生物工程技术领域。
背景技术
酵素是日本和台湾地区对酶的别称,指具有生物催化功能的生物大分子,多指蛋白质类的物质。几乎所有的细胞活动进程都需要酵素的参与,以提高效率。事实上,酶在催化时对活化能需求较低,使更多反应粒子能拥有不少于活化能的动能,从而加快反应速率而增强化学反应效率,其中许多酶有助于降解大分子物质,一些酶则能抗氧化,有一些则参与糖代谢,因而能降血糖,延缓衰老及防治疾病等功能。但传统的酵素制作缺乏对主原料功能的规划以及具体益生菌的明确应用。
黄皮种子富含油分,出油率高达42%,为优良的润滑剂。黄皮作为一种优质的水果,其果实除鲜食外,尚可加工成果冻、果酱、蜜饯、果饼及清凉饮料等或盐渍、糖渍。所以,在民间黄皮素有″果中之宝″之称。
夏天吃黄皮时,可以将果肉、果皮和果核放在口中嚼碎,连渣带汁一并吞下,味虽有些苦,但可以起到降火、治疗消化不良、胃脘饱胀的作用。黄皮是广东人熟悉的夏季水果之一,人们不但喜欢它生津止渴、消食健胃的夏季滋味,民间也喜欢拿水煎黄皮叶来防治感冒,或者用黄皮树根来治气痛。黄皮的果皮和果核也都是入药良材,有利尿消肿、行气止痛等功效。黄皮促进消化功能。果皮及果核皆可入药,果皮味苦,有利尿和消肿的功效;果核有行气、止痛、健胃消肿的功效,主治胃痛、经痛和风湿骨痛。果皮可消风肿,去疳积;种子可治疝气、蜈蚣咬伤和小儿头疮。
黄皮含丰富的维生素C、糖、有机酸及果胶,有消食化痰、理气功效,用于食积不化、胸膈满痛、痰饮咳喘等症,并可解郁热,理疝痛,叶性味辛凉,有疏风解表,除痰行气功效,用于防治流行性感冒、温病身热、咳嗽哮喘、水胀腹痛、疟疾、小便不利、热毒疥癞等症;根可治气痛及疝痛。黄皮果是一种中性药用水果。
原蜜是指未经处理加工过的蜂蜜,是一种过饱和果糖溶液,水活度低,渗透压高,并含有少量H2O2及不同浓度的多酚物质及其他抗氧化剂因子,有抗癌,防衰老的作用。故蜜源菌一般具有较强的耐高渗透压及高氧化胁迫的能力。
本专利以2015年1月7日保存于武汉大学中国典型培养物保藏中心的保藏编号为:CCTCCM2015018的Bacillussp.SYBChb4的高地芽孢杆菌为发酵菌株。
发明内容
本发明利用水果的丰富资源,通过蜜源菌进行发酵产生抗氧化因子及乳酸菌产生风味物质、酶类、醇类及芳香物质等多类有义代谢产物从而提高水果的营养价值及其功能,本发明拥有着发酵时间短,有害微生物滋生少甚至没有,避免由于过长时间发酵而产生的病毒,以及能产生脂肽等抗氧化物质等优点,从而提高酵素安全性及酵素促消化抗衰老等功能。
本发明的发酵技术方案:
1)材料的挑选及处理:选用饱满成熟的黄皮用自来水洗净,再用百年尚水冲洗2遍后将果皮、果肉及种子打成颗粒直径约为0.5cm的果浆,放入罐中,体积比黄皮∶原蜜∶纯净水=2~4∶1~4∶7~2配制成发酵原液。
2)菌种培养:使用无锡百年尚水饮品有限公司提供的百年尚水配制LB培养基,将原菌株活化,培养约48小时得到的菌液备用。
3)接种发酵:发酵原液中,按1~5%比例分别接入蜜源菌、干酪乳杆菌和植物乳杆菌,发酵6~15d,pH=6.0~8.0,温度25~37℃。
4)后期处理:将调配好的黄皮酵素饮料经有机膜过滤机,过滤掉小型水果颗粒残渣,得到黄皮酵素。
本发明的有益效果:
(1)通过严格控制发酵温度,有效的降低了水果酵素养分的损失,最大限度保留了酵素活性。
(2)接入了蜜源菌和乳酸菌,优势菌株抑制了其他杂菌滋生,使产品的质量稳定。
(3)发酵的总时间为10d左右,时间短避免过多氧化,有利于保持黄皮本身含有的酵素物质,以及本身含有的风味物质。
具体实施方式:
下面结合实施例对本发明进行进一步描述。以下实施例仅为本发明的几个具体实施例,但本发明的设计构思并不局限于此,凡利用此构思对本发明进行非实质性的改动,均应属于侵犯本发明保护范围的行为。
实施例1
选用饱满成熟的黄皮1.0千克,用自来水洗净,再用年尚水冲洗2遍后打成果浆装入容量为1L的容器中,约占总体积的30%。加入100ml原蜜和600ml纯净水,制成发酵原液备用,再按照接种比例4%,将特定蜜源菌、干酪乳杆菌和植物乳杆菌分别取40ml接入发酵原液,发酵7d,pH值7.0,温度30℃。将调配好的黄皮酵素饮料经有机膜过滤机,过滤掉小型水果颗粒残渣,得到黄皮酵素。
实施例2
选用熟软的黄皮1.5千克,用自来水洗净,再用百年尚水冲洗2遍后打成果浆装入容量为1L的容器中,约占总体积的40%。加入100ml原蜜和500ml纯净水,制成发酵原液备用,再按照接种比例5%,将特定蜜源菌、干酪乳杆菌和植物乳杆菌分别取50ml接入发酵原液,发酵10d,pH值7.0,温度28℃。将调配好的黄皮酵素饮料经有机膜过滤机,过滤掉小型水果颗粒残渣,得到黄皮酵素。
实施例3
选用熟软的黄皮1.5千克,用纯净水洗净,再用百年尚水冲洗2遍后打成果浆装入容量为1L的容器中,约占总体积的40%。加入100ml原蜜和500ml纯净水,制成发酵原液备用,再按照接种比例3%,将特定蜜源菌、干酪乳杆菌和植物乳杆菌分别取30ml接入发酵原液,发酵13d,pH值7.0,温度35℃。将调配好的黄皮酵素饮料经有机膜过滤机,过滤掉小型水果颗粒残渣,得到黄皮酵素。
本发明中的黄皮含有丰富的天然酵素物质以及治疗胃痛经痛和风湿骨痛等多种功能,但是不仅仅限于此,可以根据实际情况,确定黄皮的量或者选择其他合适的水果混合在一起,只要能达到酵素配比合理、酵素含量高就可以。
另外发酵原液的选择和配比、接菌量也不限于实施例所举的组合,可根据实际情况选择不同的组合。
以上所述仅为本发明的较佳实例而已,并不用以限制本发明,凡在本发明的思路和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种用黄皮制备酵素饮料的方法,其特点是利用黄皮为主要发酵原料,加入原蜜,采用蜜源菌、乳酸菌,生产制备黄皮酵素饮料,其工艺为:
1)选用熟软的黄皮用自来水洗净,再用百年尚水冲洗2遍,将果皮、果肉及种子打成颗粒直径约为0.5cm的果浆,放入罐中,体积比按黄皮∶原蜜∶纯净水=2~4∶1~4∶7~2配制成发酵原液。
2)将蜜源菌和乳酸菌的菌种活化并制备成发酵菌液:
(1)取甘油管保存菌种一环在平板上划线,在培养箱中30℃培养24小时;
(2)取LB固体培养基平板菌落一环接入装有50ml种子培养液的250ml规格的三角瓶中,准备若干份,置于摇床,培养条件:转速200rpm,温度30℃,恒温培养24小时,即为发酵种子菌液;
(3)种子培养液制备:蛋白胨10g,酵母提取物5g,氯化钠10g,定容到1L,调pH=7.0;
3)按发酵原液体积的1~5%比例将发酵菌液加入到发酵体系中,发酵温度为25~37℃,发酵时间6~15d。
4)将调配好的黄皮酵素饮料经有机膜过滤机,过滤掉小型水果颗粒残渣,得到黄皮酵素。
2.根据权利要求1所述的黄皮制备酵素饮料的方法,其特征是:采用了有一定药用价值的黄皮,同时蜜源菌是指从天然蜂蜜中筛得的可食用的高地芽孢杆菌。
3.根据权利要求1所述的发酵制备黄皮酵素饮料的方法,其特征是:发酵菌株采用2015年1月7日保存于中国典型培养物保藏中心的编号为:CCTCCM2015018的Bacillussp.SYBChb4的高地芽孢杆菌菌株为发酵菌株。
4.根据权利要求1所述的发酵制备黄皮酵素饮料的方法,其特征是:天然蜂蜜的加入量为10%-40%。
5.根据权利要求1所述的发酵制备黄皮酵素饮料的方法,其特征是:黄皮加入量为20%-40%。
6.根据权利要求1所述的发酵制备黄皮酵素饮料的方法,其特征是:水指无锡百年尚水饮品有限公司提供的百年尚水,加入量为20%-70%。
7.根据权利要求1所述的发酵制备黄皮酵素饮料的方法,其特征是:所述乳酸菌是指商业生产用的干酪乳杆菌和植物乳杆菌,加入量为总体积的1%-5%。
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